The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Brown Butter Chocolate Chunk Cookies


1 cup butter

2 cups brown sugar

2 eggs

1 1/2 cups flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon kosher salt

8-12 ounces dark chocolate, roughly chopped

1 cup chopped pecans


Make brown butter

  1. Heat skillet or sauce pan over medium heat. Add the butter and whisk frequently. When the melted butter gets a nutty aroma and brown specks begin to form at the bottom of the pan, pull the pan from the heat to avoid burning. Set aside and let cool before using.


  1. Once cool, cream the brown butter and sugar in the bowl of a stand mixer. Once light and fluffy, add the eggs, one at a time, and mix well. Set aside.
  2. In a separate bowl, sift together the dry ingredients. Whisk to combine.
  3. Add the flour mixture, a bit at a time, to the wet ingredients, mixing thoroughly to combine until all the flour is added. Add the chocolate and pecans, and mix to incorporate.
  4. Portion the dough into 2-inch balls and place on a cookie sheet. Bake at 350 for 10-12 minutes, or until the edges of the cookies are lightly brown.
Print Recipe